Spanakopita — Spinach Pie
Crispy, flaky phyllo dough embraces a savory spinach and feta filling in this classic Greek pie. A satisfying dish that's perfect for sharing!
40 min active, minimal dishes
Spanakopita — Spinach Pie
Crispy, flaky phyllo dough embraces a savory spinach and feta filling in this classic Greek pie. A satisfying dish that's perfect for sharing!
40 min active, minimal dishes
Key move
Brush each layer of phyllo dough meticulously with olive oil to achieve a perfectly crisp and golden crust.
Cook mode keeps your place
Larger text, ingredients in reach, and saved step progress while you cook.
The Setup
- Baking Dish9x13 inch
- SkilletLarge
- Mixing BowlLarge
The Mise en Place
5 of 10Your prep station before cooking begins
The Protein (0/3)
The Aromatics (0/1)
The Spice Blend (0/1)
Phyllo dough is tearing.
Keep the phyllo dough covered with a damp towel to prevent it from drying out.
Spanakopita is soggy.
Make sure to squeeze out excess moisture from the spinach before adding it to the filling.
Chef's Notes
Press the cooked spinach firmly in a colander to remove as much liquid as possible. Soggy spinach leads to a watery pie.
Brush phyllo dough layers generously with melted butter or olive oil for crisp, golden-brown layers.
The filling can be made a day ahead and stored in the refrigerator. Assemble just before baking.
Serve spanakopita warm or at room temperature. It's delicious on its own or with a dollop of plain Greek yogurt.
The Method
PREHEAT
Preheat oven to 375°F (190°C).
Uneven heating: Do not crowd the oven with other items, which can cause cold spots and lead to soggy phyllo.
Oven is preheated to the correct temperature.
SAUTE
Prep aheadSauté the chopped onion (½ cups) in 2 tablespoons of olive oil (¾ cups) until softened.
Burnt onions: If onions start to brown or stick, lower the heat or add a splash of water.
Onions are softened and translucent.
ADD
Prep aheadAdd the spinach (1 lb) to the skillet and cook until wilted.
Excess moisture: Ensure all liquid released during wilting is drained or evaporated to prevent a soggy crust.
Spinach is wilted.
REMOVE
Prep aheadRemove from heat and let cool slightly.
Hot filling risk: Adding eggs to hot spinach will scramble them prematurely. Ensure the mixture is warm, not hot, to the touch.
Spinach mixture has cooled slightly.
COMBINE
Prep aheadIn a large bowl, combine the spinach (1 lb) mixture, feta cheese (8 oz), eggs (2 large), dill (¼ cups), nutmeg (¼ tsp), salt (½ tsp), and pepper.
Overmixing: Aggressive mixing turns the feta into a paste rather than distinct, creamy pockets.
All filling ingredients are thoroughly combined.
BRUSH
Brush a 9x13 inch baking dish with olive oil (¾ cups).
Sticking risk: Skipping the corners or sides will cause the phyllo to bond to the pan, tearing the crust upon serving.
Baking dish is evenly coated with olive oil.
LAYER
Time-sensitivePlace one sheet of phyllo dough (1 lb) in the dish, brushing with olive oil (¾ cups). Repeat with 5 more sheets.
Phyllo tearing: Use a soft pastry brush and gentle strokes to avoid ripping the delicate sheets.
Drying out: Keep unused phyllo covered with a damp towel to prevent it from becoming brittle.
Six layers of phyllo dough, each brushed with olive oil, are in the baking dish.
SPREAD
Spread the spinach (1 lb) mixture evenly over the phyllo layers.
Soggy bottom: Ensure the spinach mixture is well-drained before spreading to prevent moisture from compromising the phyllo crispness.
Spinach mixture is evenly distributed over the phyllo.
LAYER
Time-sensitiveTop with another 6 sheets of phyllo dough (1 lb), brushing each with olive oil (¾ cups).
Uneven oiling: Dry spots on the phyllo will not crisp properly and may taste floury.
Six more layers of phyllo dough, each brushed with olive oil, are on top of the filling.
SCORE
Score the top layer of phyllo into squares or diamonds.
Tearing the phyllo: Pressing too hard will crush the layers beneath. Use a light, sawing motion.
Top layer of phyllo is scored.
BAKE
Bake for 35-40 minutes, or until golden brown and crispy.
Soggy bottom: Ensure the filling is well-drained before assembly to prevent a soggy base.
Spanakopita is golden brown and crispy.
COOL
Let cool slightly before serving.
Soggy bottom: Leaving the pie in the pan too long can trap steam and soften the crisp phyllo base.
Spanakopita has cooled slightly.
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